|
|
|
| Comparative Analysis of Volatile Compounds in Lean from Changbai Mountain Black Pig and Lean-type Pig Analyzed by Purge and Trap Thermal Desorption Combined with Gas Chromatography-Mass Spectrometry |
| ZHOU Huimin, ZHANG Shunliang, ZHAO Bing, LI Su, PAN Xiaoqian, REN Shuang, WANG Shouwei* |
| Beijing Key Laboratory of Meat Processing Technology, State Meat Processing and Engineering Center, China Meat Research Center, Beijing 100068, China |
|
|
|
|
Abstract The volatile flavor components of lean meat from Changbai Mountain black pig and lean-type pig were comparatively analyzed by purge and trap thermal desorption combined with gas chromatography-mass spectrometry (P&TTDS-GC-MS). The results indicated that the odor activity values (OAVs) of five aldehydes and two ketone were higher, and their contents in lean meat from Changbai Mountain black pig were significantly higher than in lean meat from lean-type pig. The OAVs of hexanal, heptanal, octanal, decanal and (E)-2-nonenal were higher, which caused the flavor difference between the breeds. The OAVs of acetophenone and 6-methyl-5-hepten-2-one were also higher, which had a potential contribution to this difference.
|
|
|
|
|
|
|
|
|
|
|
